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Post by chocdoc on Nov 22, 2006 12:47:03 GMT -5
I don't have a recipe for icing sugar fondant. I used to make fondant, now I buy it in 35 lb pails. My recipe uses 1 kg sugar, 300 gms water and 150 grams glucose. Boil to 115 or 118 C (118 for strong fondant), cool to 40 C. Beat until crystalizes or your arm falls off, better yet use the kitchenaid.
I think you can buy wilton brand fondant, made sure it isn't the rolling kind though.
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gap
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Posts: 390
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Post by gap on Nov 22, 2006 16:22:52 GMT -5
I've done a bit of fondant making before. I always pour the sugar into a large baking pan with high sides before I start mixing/beating the mixture. I find that way I dont make too much of a mess anywhere.
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Post by sweettooth on Nov 23, 2006 5:47:12 GMT -5
Choc doc is that ,150g glucose syrup! or powder? and when you have beaten with mixer how do you go about storing it and stop it sticking to everything? And yes Gap a deep tray would of cotained the mess better!
Regards
Sweettooth
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Post by chocdoc on Nov 23, 2006 7:06:55 GMT -5
yup, glucose syrup (white corn syrup). I store it in plastic containers like you get bulk food in.
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gap
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Post by gap on Dec 20, 2006 18:19:09 GMT -5
Hi All,
I had a go at using the invertase on some fondant in moulded chocolates. I added about 1/2 teaspoon to 400g fondant. Unfortunately it didn't go very "syruppy". Fortunately fondant is still a good filling.
The invertase seems to have made it a little "creamier" but it has not reduced the sugar to an almost syrup as I was expecting. I left it for about 10 days before trying it. Are my expectations to great for invertase? Did I not add enough? Or was it the fact I used bought fondant from a cake decorating shop? - I've heard something about there being different kinds of fondant.
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Post by chocdoc on Dec 20, 2006 20:12:54 GMT -5
I'm thinking half a teaspoon should have caused quite a bit of softening in 400 g of fondant in 10 days. I wonder if perhaps it was rolling fondant rather than confectionary fondant.
There is a difference in adding invertase to cream centres and adding it to cherry cordials. The cherry cordial will turn to clear liquid but cream centres will get get softer and less crystalline, they won't turn to liquid. There is something about the fruit which makes the difference.
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gap
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Posts: 390
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Post by gap on Dec 21, 2006 17:08:54 GMT -5
The centres were definitely creamier so maybe my expectations were just incorrect. What is the difference between rolling fondant and confectionary fondant? - that could also have been the issue I think
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Post by chocdoc on Dec 21, 2006 19:14:25 GMT -5
Confectionary fondant is just sugar, glucose and water made into a fudge. Rolled fondant may contain confectioners sugar, various starches, gelatin, white chocolate etc.
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